Crafted in Coutances, in the Normandy region of northwestern France, St. Andre is a pasteurized cow's milk cheese, covered with a satiny, edible rind. Soft-ripened, the downy white outer layer offers a complex counterpoint to the wildly rich and silky center. As dense as pure butter and with the richest of flavors, the tongue-pleasing salty tang derives from the ocean air blowing through the paturages of the Normandy coast. Produced in the shadow of the mystical island of Mont Saint-Michel, St. Andre cheese is just as breathtaking as the landscape of the surrounding Cotentin Peninsula.

Creamy Pumpkin Dream Pie
Prep Time: 10 minutes · Total Time: 20 minutes · Serves: 7
Don't forego the St Andre layer in this luscious pie. It adds a rich, decadent dimension to the fluffy Mascarpone-pumpkin layer and the whipped cream.The zippy ginger crust, crunchy sweet pecans and fragrant spice make this a perfect

Direction

• Place St Andre in the freezer to chill. Preheat oven to 350°F, and grease the sides of a 10" springform pan with 1 tsp. butter. Mix together the ginger cookie crumbs, pecans and butter until crumbly, and press mixture into the bottom of the springform pan. Bake for 7 minutes.
• Meanwhile, remove the St Andre from the freezer and slice it horizontally into six thin, even, disc-shaped slices. Remove the crust from the oven, and immediately place the St Andre slices evenly on the crust. Allow the cheese to soften slightly on the warm crust, then spread the St Andre to form an even layer of cheese on the crust and set aside.
• Place unflavored gelatin and granulated sugar in a small bowl. Pour boiling water over gelatin and sugar, stir until dissolved and set aside.
• In a large bowl using a wire whisk, mix together the pumpkin, mascarpone cheese and pumpkin pie spice until well blended. Slowly whisk the gelatin into the pumpkin mixture, and pour into the springform pan.
• Cover tightly with plastic wrap (don't let it touch the top of the filling) and refrigerate overnight.
• 30 minutes before serving: Remove pan from refrigerator and run a wet knife around the edge. Release the springform and lift the sides off slowly. Using an electric mixer, whip the heavy cream, powdered sugar and vanilla until stiff peaks form. Pipe whipped cream decoratively onto top of dessert, garnish with sugared pecans and cinnamon sticks, and serve. Removing the dessert from the refrigerator allows the St Andre to soften to a creamy consistency. Piping whipped cream and other creamy fillings or toppings is simple. Fill a zipper-seal plastic bag with the whipped cream, press out any excess air in the bag, seal the top and snip off one of the bottom corners. Using even pressure, push the whipped cream out of the bag in a decorative pattern onto the dessert.

Chocolate-Glazed St. Andre "Napoleon"
Total prep and cook time: 30 minutes · Serves 6
Serve this extravagant (yet oh-so-easy) dessert as the perfect ending to a special dinner party...with, of course, a bottle of Champagne!

Direction

• Slice very cold St. Andre cheese into three equal horizontal slices.
• On work surface, place bottom slice of St Andre cheese, cover with 1/3 of the chopped strawberries. Repeat with second and third slices of cheese. Transfer to a wire rack placed on a baking sheet, and place in refrigerator.
• Place chocolate in a small stainless steel bowl. Heat heavy cream to simmer and then pour over the chocolate. Stir with whisk until smooth.
• Remove the cheese from the refrigerator, slice into six equal wedges, and place each wedge on an individual serving plate.
• Keeping the chocolate sauce warm by placing it in a bowl over a pot of simmering water, spoon 2-3 tablespoons of chocolate around the base of each plate to create a "pool" for the St. Andre.

Herbed Stuffed Chicken Papillotes with St. Andre
Total Time: 45 minutes · Serves 4
The buttery flavor of St Andre cheese makes this dish irresistible. Yet, it's sinfully simple to make, and cleanup is a breeze. Because St Andre melts quickly, be sure yours is very cold before stuffing it in the chicken. You can even freeze the cheese for a few minutes beforehand.

Direction

• Preheat oven to 400°F.
• In a small bowl, combine poultry seasoning, garlic powder, salt and pepper.
• Cut a pocket in each chicken breast;. With chicken breast skin-side down, insert a sharp knife into the thinner end, following through to the thicker end to create a lengthwise pocket. Be careful not to puncture sides of chicken breast.
• Insert one slice of St Andre cheese into each pocket.
• Rub each chicken breast with 1/2 tsp. of spice mixture.
• Fold each parchment sheet in half, and cut a large heart shape using folded edge as the center.
• Unfold each paper heart and place 1 cup of mushrooms on one half, near the fold. Place chicken skin-side up with the opening to the pocket folded under to create a seal. Sprinkle chicken breast with 1 tsp. each olive oil and lemon juice. Continue with remaining chicken and mushrooms.
• Fold over other half of heart to enclose the chicken and mushrooms. Starting at the top of each heart, make small overlapping folds to seal the edges together. At the bottom of the heart, twist the last folds a couple of times and tuck under to make a tight seal.
• Bake for 25-30 minutes. Transfer packets to dinner plates and let sit for 5 minutes. Carefully cut an "X" in the top of each parchment package to allow steam to escape. Serve on plates or in bowls.

St. Andre Layered with Walnut, Pear & Apricot Conserves
Direction

• Cut the St. Andre into thirds horizontally.
• Mix 2 tablespoons of the apricot preserves with the chopped apricots and spread evenly on the bottom third of cheese. Cover with the middle layer.
• Mix the remaining tablespoon of apricot preserves with the chopped pears and nuts. Spread the mixture on the middle layer and cover with the final third of the cheese.
• Refrigerate for 2 hours to overnight.
• Remove from refrigeration 30 minutes prior to serving with crackers or toast points.

Cold Marinated Mushrooms with Whipped St. Andre